Article ID Journal Published Year Pages File Type
6404762 LWT - Food Science and Technology 2013 7 Pages PDF
Abstract
► Mango chips were produced by explosion puffing drying. ► Osmotic dehydration pretreated at different osmotic times was applied. ► The quality properties of mango chips were affected by different osmotic pretreatment. ► Glass transition temperature, texture, color, expansion, rehydration and sensory evaluation were studied.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Effect of osmotic pretreatment on quality of mango chips by explosion puffing drying
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